Lemon Crumble Muffins Recipe

Name: Lemon Crumble Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Eggs; 2/3 cups Granulated Sugar; 2/3 cups Canola Oil; 1/2 cups Plain Greek Yogurt; 1/2 cups Fresh Lemon Juice; 1 teaspoon Pure Vanilla Extract; 3 cups Sifted All-Purpose Flour; 2 teaspoons Baking Soda; 1 teaspoon Salt; 1 whole Lemon, Zested (up To Double This Amount For Stronger Flavor); 1/2 cups All-purpose Flour; 1/2 cups Brown Sugar; 4 Tablespoons Cold Butter

Servings: persons

2 whole Large Eggs
2/3 cups Granulated Sugar
2/3 cups Canola Oil
1/2 cups Plain Greek Yogurt
1/2 cups Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
3 cups Sifted All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 whole Lemon, Zested (up To Double This Amount For Stronger Flavor)
1/2 cups All-purpose Flour
1/2 cups Brown Sugar
4 Tablespoons Cold Butter

1
Preheat oven to 350 F. Line a 12-count standard size muffin tin with paper liners. Set aside.
2
Into a large bowl, whisk together eggs, sugar, oil, Greek yogurt, lemon juice and pure vanilla extract until all is smooth.
3
Next add in the sifted flour, baking soda, salt and zest and whisk together until ingredients are combined but don't over-mix (you don't want tough muffins, do you?).
4
Using an ice cream scoop, scoop batter into the muffin liners.
5
To prepare the crumble topping, put the flour and brown sugar into a medium sized bowl. Cut the cold butter into the brown sugar and flour until it creates crumbs Sprinkle the crumbs over the muffins.
6
Bake for 23-25 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes. Remove pan from oven and set on a rack.
7
Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!

1190

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Large Eggs, 2/3 cups Granulated Sugar, 2/3 cups Canola Oil, 1/2 cups Plain Greek Yogurt, and more.

Yes, Lemon Crumble Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Crumble Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions